Summary
This comprehensive review, published in Comprehensive Reviews in Food Science and Food Safety, surveys the scientific literature on the utilisation of brewer's spent grain — the principal solid by-product of the brewing industry — across food ingredient and sustainable packaging applications. The paper likely synthesises evidence on BSG's nutritional profile, including its high dietary fibre and protein content, and evaluates technological approaches to incorporating it into value-added products. The review contributes to the growing body of literature on agri-food by-product valorisation within a circular bioeconomy framework.
UK applicability
The UK has a substantial brewing industry that generates significant volumes of BSG annually, making the findings directly relevant to UK food manufacturers, brewers, and packaging innovators seeking to reduce waste and meet sustainability targets aligned with WRAP and government circular economy policy.
Key measures
Nutritional composition of BSG (protein, fibre, phenolic content); functional properties; application categories in food and packaging; valorisation potential
Outcomes reported
The review examines current and emerging applications of brewer's spent grain (BSG) in food product development and sustainable packaging, assessing its nutritional composition, functional properties, and potential as a circular economy resource. It likely evaluates processing methods and barriers to wider commercial adoption.
Topic tags
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